Cheesy Broccoli Rice Casserole (Easy Thanksgiving Side Dish from Scratch)

Why you’ll love it

• Real cheese sauce: creamy, sharp and smooth, made with pantry staples instead of canned soup.
• Crowd-pleasing side: kids and grown-ups both go back for seconds of cheesy broccoli and rice.
• Holiday-friendly: assemble it the day before and bake it while the turkey rests.

Quick facts

Ingredients

For the rice and broccoli

• 1 cup (185 g) long-grain white rice, rinsed
• 2 cups (480 ml) chicken or vegetable broth
• 1 1/2 lb (680 g) broccoli florets (about 7 cups), cut into small bite-size pieces

For the cheddar sauce

• 4 tbsp (56 g) unsalted butter
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup (32 g) all-purpose flour
• 2 cups (480 ml) whole milk, at room temperature
• 1/2 cup (120 ml) chicken or vegetable broth
• 1 tsp dry mustard powder
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese, divided

For the crunchy topping

• 3/4 cup (45 g) panko breadcrumbs
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp (28 g) unsalted butter, melted

Step-by-step method

1. Cook the rice. In a medium saucepan, bring the rice and 2 cups (480 ml) broth to a boil. Cover, reduce the heat to low and simmer 15 minutes, until the liquid is absorbed. Remove from the heat and let stand covered 5 minutes, then fluff with a fork. You should have about 3 cups of cooked rice.

2. Preheat and prepare the pan. Place a rack in the center of the oven and preheat to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.

3. Blanch the broccoli. Bring a large pot of salted water to a boil. Add the broccoli and cook 2 minutes, just until bright green and crisp-tender. Drain well in a colander and spread on a towel so it is not watery.

4. Start the sauce. In a large saucepan, melt the butter over medium heat. Add the onion and cook 5 minutes, until soft. Add the garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring, 1 to 2 minutes.

5. Thicken the sauce. Slowly whisk in the milk and 1/2 cup (120 ml) broth until smooth. Add the dry mustard, salt, pepper and smoked paprika. Simmer 4 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.

6. Melt the cheese. Remove the pan from the heat and stir in 1 1/2 cups (170 g) of the cheddar until melted and smooth. Taste and add more salt if needed.

7. Combine. Fold the cooked rice and broccoli into the cheese sauce until evenly coated. Spread the mixture in the prepared baking dish and sprinkle with the remaining 1/2 cup (55 g) cheddar.

8. Add the topping. In a small bowl, toss the panko, Parmesan and melted butter. Sprinkle evenly over the casserole.

9. Bake. Bake uncovered 25 to 30 minutes, until the edges are bubbling and the topping is golden brown.

10. Rest and serve. Let the casserole rest 10 minutes so the sauce sets slightly, then scoop and serve warm.

How to know it is done

The casserole is ready when the sauce is bubbling steadily around the edges of the dish, the crumb topping is an even, deep golden brown and crisp, and the center is hot all the way through, about 165°F (74°C) on an instant-read thermometer. When you scoop into it, the rice and broccoli should be coated in a thick, creamy sauce, not dry or runny. If the topping browns before the center is hot, cover it loosely with foil.

Tips for the best result

• Shred your own cheddar; bagged cheese has anti-caking powder that makes the sauce grainy.
• Use room-temperature milk and add it slowly so the sauce stays smooth and lump-free.
• Take the sauce off the heat before adding the cheese so it melts gently and does not turn oily.
• Do not overcook the broccoli; it keeps cooking in the oven and should stay bright green.
• Drain the broccoli very well so the casserole is creamy, not watery.

Variations and substitutions

• Classic cracker topping: replace the panko with 1 cup (40 g) crushed butter crackers.
• Chicken and broccoli rice: fold in 2 cups (280 g) shredded cooked chicken or leftover turkey for a main dish.
• Brown rice: use 3 cups (585 g) cooked brown rice for a nuttier flavor.
• Frozen broccoli: use 2 bags (12 oz / 340 g each) thawed frozen florets, squeezed dry; skip the blanching.
• Different cheese: use half Gruyère or Colby Jack in place of some of the cheddar.
• With bacon: sprinkle 6 slices crumbled cooked bacon over the top before the crumbs.

Make ahead

Assemble the casserole through step 7, let it cool, cover tightly and refrigerate up to 2 days. Mix the topping and store it separately. Let the casserole stand at room temperature 30 minutes, add the topping and bake 35 to 40 minutes, until hot in the center. You can also freeze the assembled casserole without topping up to 2 months; thaw overnight in the refrigerator before baking.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of milk, or reheat a larger amount covered with foil at 350°F (175°C) for 20 to 25 minutes, until hot, uncovering for the last 5 minutes to crisp the top. Baked leftovers can be frozen up to 2 months.